This comes to me from a dear friend out on the left coast, Debbie Rizzo.  Please read closely hat lovers, cause you’re in for a real treat:

Media Inquiries: 

Debbie Rizzo, Drink PR                                                                                     Debbie@drinkpr.net

GOORIN HATS ANNOUNCES FIRST ANNUAL

BARTENDER APPRECIATION DAY IN SAN FRANCISCO

Goorin Tips Their Hats to Those That Make the Finest Tipples

(San Francisco, CA—October 15, 2009)—Goorin Hat Company, makers of fine quality hats in the bay area since 1895 applaud bartenders nationwide.   As part of an annual and nationwide campaign to support bartenders and industry folks for bringing back the hat, Goorin will continue to host bartender appreciation days at their stores across the U.S.

Where:       Haight Street Store

       1446 Haight Street at Masonic

When:        Sunday, November 1, 2009

                  7:30 p.m.-9:30 p.m.

What:         Two hours of hat fitting, discounts and giveaways. Industry folks come by for a signature Bols Genever cocktail, a PBR and some nibbles while perusing the fall additions.

All industry folks get 25% day of purchase. For those who can not attend the first in a series of appreciation events across the U.S., please go to www.goorin.com and enter code: BAR1895 for 25% off online purchases October 31 through November 2.   

Please RSVP to: rsvp@goorin.com

About Goorin:

The legacy of Goorin Brothers is one that follows a timeless approach to the art of hat making.  In its fourth generation of leadership Goorin Brothers continues the tradition of authentic family craftsmanship and is supported by a team of individuals who share the same passion for the cultural, artistic and hands on approach to this century old brand.
Goorin offers timeless, classic styles with a unique flare and personality –hats that allow you to make a statement without having to say a word.

Earlier this month I took a week-long trip to an idyllic Caribbean island.  The island I speak of is Antigua, home of 365 beaches (1 for every day of the year), Wadadli Beer, and English Harbour Rum.

Nicole Arthurton is a lovely young woman who teaches culinary classes from her home in the Cedar Valley section of Antigua.  We joined forces for a master class consisting of some of Nicole’s tasty appetizers, and some of my takes on classic Caribbean rum cocktails.

The students chopped, tossed, sliced, shook, and strained the evening away.  We used local ingredients (black pineapples, limes, kaffir lime leaves, passionfruits, mangos, etc.) and enjoyed the view from Nicole’s home.

My hope is that I can return early next year and hold several more of these classes.  Thank you to Nicole, Adam, and all of the students who attended!  You all did splendidly well!

Don’t believe me?  Check out the photos to prove it:

(and please check out Nicole’s website: http://www.nicolestable.com and join her facebook group here.

(ri)1

Pronounced Rye One.

Not R one.

Or Rye to the first power.

Just Rye One.  Plain and simple.

Now that we have that out of the way, check out the photos above from the (ri)1 Nike ID event held at the Nike ID studio on 57th St. in Manhattan a couple of weeks ago…it was sweet.

Boy is this a treat!  I will be on the island of Antigua this week and I’ll be teaching a Caribbean cocktail class.  You can see the full info here:

http://www.nicolestable.com/Appetizers_and_Mixing_Drinks.html

I’ll give you the full low-down afterwards.  In the meantime, please enjoy this special Antiguan cocktail creation:

Dickenson’s Daiquiri

1 1/2 oz. English Harbor 5 yr Rum (from Antigua! – visit their website!)

1/2 oz. Demarara syrup

juice of 1/2 of a lime

1 dash Angostura bitters

Directions: Shake all ingredients very well in a cocktail shaker with ice and strain into a chilled cocktail glass.

Garnish: orange peel (flamed, optional)

Is expanding…to Boston and Chicago!

My good pals Tal Nadari (Bols), Katie Darling (Bols), and Debbie Rizzo (of DRinkPR) are busy bees right now.  Our favorite Dutch Genever is growing by leaps and bounds, and I couldn’t be more excited and proud of them. 

In fact, in honor of this extravaganza, I’ve spent most of the afternoon in my test kitchen working on a non-Bols-Genever project and using Bols Genever as an ingredient.  I’ve come up with a real nice one.  It’s flavorful, seasonal, and packs a nice punch.  Sorry gang, can’t divulge exact ingredients at this point, but stay tuned and you may just get the recipe so you can try it out at home.

Tal Nadari.  Name sound familiar?  I blogged about a Bitter Truth/Bols Genever event that occurred not too long ago at The Clover Club: http://thecocktailguru.wordpress.com/2009/02/21/the-bitter-truth-of-it-all/  Tal’s a great brand rep and an all-around top notch bloke.  Katie Darling, Bols Genever brand amabassador, is not so bad herself.  Originally hailing from San Francisco, Katie joined the ranks of the NYC bar scene at the beginning of this year, and is doing just fine thank you.  She is a proud member of the USBG NY chapter, and is always a pleasure to spend time with.

Enough chit-chat.  Let’s get down to business here.  All you industry and media cats out there in Boston – listen up!

BOLS GENEVER BOSTON LAUNCH

(courtesy: Bols Genever)

Save the Date to Taste the Past

Back in the 19th century, two important developments came together in the world of bartending.  They made a perfect match until the 1920s, when they were mysteriously separated.  We invite you to this overdue reunion, as we journey back to the past with our special guests to rediscover what made this match so special.

WHEN: August 19, 2009 2pm

WHERE: DRINK, 348 Congress St., Boston

Please plan for an afternoon of celebration with food and drinks.

Best regards,

Tal Nadari (Lucas Bols)

& Debbie Rizzo (DRinkPR)

Please RSVP

(bartenders) talnadari@lucasbols.com

(press) darizzo@gmail.com

Welcome to those who have just followed the link from my newsletter…

“Tis the time for summer barbecues and summer cocktails. 

Here are some pics from a recent BBQ I attended (more specifically, it was my sister-in-law’s birthday).  Along with these pics, you’ll also find a little cocktail recipe for a drink that I was making that afternoon/evening.  I cannot say that I am the one that came up with the idea.  A good pal, Anne Gray, brought the ingredients with the intention of putting me to work.  She asked for a margarita variation using serrano pepper and cilantro, and a margarita using serrano pepper and cilantro did I give to her.

Serrantro Margarita

1 1/2 oz. Lunazul Reposado Tequila

1/2 oz. Cointreau

1/2 oz. fresh lime juice

1/2 oz. agave syrup (1:1 agave nectar:water)

handful of cilantro leaves

1 round slice of serrano pepper

Directions: In a  mixing glass, muddle the pepper and cilantro in the lime and syrup.  Then add remaining ingredients with ice and shake well.  Strain over ice into a highball glass w/ optional salt rim.

Garnish: lime wedge

*This can easily be batched up to serve multiple people.  Just do a little math and increase the proportions accordingly.  For more specific instructions, just shoot me an email.

For those of you who are of the independent nature, then your natural spirits and liqueurs of choice would be those that are made by independent producers.  Last month, Touch in NYC hosted the Indy Spirits Expo.  I had the pleasure of working for Square One Organic Vodka this day, and you can’t get more boutique and indy than Square One.  Made from organic rye harvested from the fields of Idaho, this brand is headquartered just outside of San Francisco, and their brand ambassador, H. Joseph Ehrman (of Elixir SF), is  one of America’s best barmen.

I had free reign over one of the bars at Touch.  I took full advantage and mixed up some great drinks (if I do say so meself.)  I’ve included the recipes below.  Please make sure you check out the Square One website: www.squareonevodka.com.  You can buy it at Astor Wines and Spirits in NYC.

Square One Botanical Basil Gimlet

(Square One Botanical is the brand’s newest bottling.  It includes nearly a dozen different botanicals, many of which are in today’s new age gins.  It’s not a flavored vodka, and it’s not a gin.  It’s a unique spirit that is barrels of fun when blending cocktails.)

1 1/2 oz. Square One Botanical

3/4 oz. fresh lime juice

3/4 oz. agave syrup (equal parts agave nectar and water)

3 large basil leaves

Directions: Press the basil leaves in between palms of your hands, then place into mixing glass.  Add remaining ingredients with ice and shake well.  Strain into chilled cocktail glass.

Garnish: floating basil leaf

The Vanderbilt Avenue Martini

(this cocktail was created by me and is served at The Campbell Apartment Terrace in NYC)

1 oz. Square One Organic Cucumber Vodka

1/2 oz. St. Germain Elderflower Liqueur

3/4 oz. pineapple juice

2 sage leaves

Directions: Slap 1 of the sage leaves in the palms of your hands and place into mixing glass.  Add remaining ingredients (except for last sage leaf) with ice and shake well.  Strain into chilled cocktail glass with *vanilla-infused cane sugar rim.

Garnish: 1 floating sage leaf

*to make vanilla-infused cane sugar: place 1 vanilla bean, sliced open, inside 1 mason jar full of sugar in the raw.  Allow to infuse for 24 hrs or until desired flavor.

You asked for more, and you shall receive it.

The kind folks – and by kind I really mean Saintly – at Bombay Sapphire Gin so generously sent 3 rogue bartenders on a trip to high class upper-echelon Aspen, Colorado.  How did they expect myself, Duggan McDonnell (San Francisco), and Michael Flannery (Miami) to visit this city during the classiest festival of all time, The Aspen Food and Wine  Classic, and not make fools of ourselves?  The trust they must have in us crazy kooks. 

Well, I’m happy to say it all went off without a hitch.  Marvelously smooth, I say.  An experience  that I will never forget, save for the moment of complete ineptness when meeting face to face with Giada de Laurentis (does Everyday Italian on the Food Network ring a bell?).  This I would love to forget.  I froze, okay?  I don’t feel like discussing it any further, thank you.

Our digs were comfy, and the surrounding mountain peaks, pine trees (even Juniper bushes – very fitting!), and pleasant temperature were combined to create the most perfect setting.

Aspen is beautiful in the Springtime.  The sun shines through low, thick clouds; rivers and brooks rush along their ways, being fed by melting snowfall and crisp rain water.  I could see myself living here.

We competed in front of eager festival-goers, tended bar at the Sapphire booth inside the big tent, and attended all of the most exclusive dinners and parties during this 3-day affair.   We were actually there for 5 days in all.  Hey, ‘ya need ease yourself into these kinds of things.

I’ve included some pics below.  Please feel free to comment, or voice your concern, or how jealous you may be…whatever you’d like.

I’ve just come in from New Orleans and a 4-day escapade of non-stop boozing and educating.  I’m beat, to say the least.

I will be posting much more about my adventures in New Orleans in the coming weeks.  Due to popular demand, in this post, I will be providing the cocktail recipes that were served at the Spirited Lunch at Antoine’s Restaurant this past Friday, July 10th.  The lunch was entitled “Wedding Cakes and Cocktails” and was led by the lovely Maria McBride from “Brides Magazine,” and yours truly created the cocktails and spoke about signature drinks for weddings.

Enjoy these yummy libations:

Spirited Lunch –Wedding Cakes and Cocktails

Antoine’s

Pink Icing
 Created by:  Jonathan Pogash
3 watermelon chunks
1/4 oz. fresh squeezed lemon juice
1/4 oz. simple syrup (equal parts sugar:water)
1/4 oz. Grand Marnier
1 drop orange flower water
3 oz. Fantinel Rose Brut
Muddle the watermelon in the lemon, simple, Grand Marnier, and flower water in a mixing glass.  Add ice and Champagne and stir briefly.  Strain into a chilled champagne flute.  Top off with extra splash of bubbly. .  Garnish: pink sugar flower.   
 
True love  

Created by:  Jonathan Pogash
“Wedding Cakes and Cocktails”
3 lime wedges
8-10 mint leaves
1/4 oz. Grand Marnier
1/4 oz. Simple syrup
1 1/2 oz. 10 Cane Rum
1 oz. Mango Nectar

splash Fantinel Prosecco

 Muddle the limes, mint, and mango nectar in a mixing glass.  Add Rum  and ice and shake briefly.  Pour into a highball glass.  Top off with  splash of Fantinel Prosecco.

Garnish: Candied orange twist

Sweet Kiss

Created by: Maria McBride
“Wedding Cakes and Cocktails”
NAVAN Natural Vanilla Liqueur
Fantinel Prosecco

Black Currant Boiron Fresh Fruit Purée
Shake equal parts NAVAN and fruit purée in a cocktail shaker with ice.  Pour mixture into a Champagne flute. Top with Fantinel Prosecco.
Garnish: Lavender stem